JDBBQ Posted July 21, 2018 Report Posted July 21, 2018 Taking a stab at brisket - did smoke at 225 to 250 for a couple hours then drifted up to almost 300. Hit 165 internal after about 4.5 hours. Wrapped in foil and took it up to about 375.... we'll see how it goes
tony b Posted July 22, 2018 Report Posted July 22, 2018 Hope it goes well. Next time consider pink butcher paper instead of the foil. A few of us here like that technique better (it's Aaron Franklin's method).
JDBBQ Posted July 22, 2018 Author Report Posted July 22, 2018 Hi ... after another 3 hours it was probing tender and about 205. Overall I thought it came out pretty well. To me still could have been a bit more tender/moist but my wife and kids thought it was great. I still haven't nailed a brisket in my mind...
JDBBQ Posted July 22, 2018 Author Report Posted July 22, 2018 and Tony B thanks for the comment on the butcher paper. I have some but tried foil here for the Hot side of my hybrid cook. Maybe I will try paper next time.
Syzygies Posted July 22, 2018 Report Posted July 22, 2018 The role of the fat cap finally dawned on me. It's absurd to think that basting with fat keeps meat moist. However, having a vapor barrier on one side will keep the brisket from drying out through that side. An intact fat cap provides that vapor barrier.
MacKenzie Posted July 22, 2018 Report Posted July 22, 2018 JD, you brisket looks lovely, and I am sure everyone was thrilled with dinner.
tekobo Posted July 23, 2018 Report Posted July 23, 2018 10 hours ago, JDBBQ said: To me still could have been a bit more tender/moist but my wife and kids thought it was great. I still haven't nailed a brisket in my mind... That's why this is fun. Other people might enjoy your food but striving to do it mo' better is what makes all these tweaks and tricks so much fun to try out. Good luck!
